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My Best Recipe

A Fast Meal for Two . . . Pasta and Asparagus

June 12, 1986

"I created this recipe by experimenting with some of my favorite ingredients," Mary Te Selle writes. "Served with a fruit or vegetable salad, this is one of my favorite fast meals for two. Broccoli or even zucchini can be substituted for the asparagus when it isn't in season."



2 tablespoons olive oil

1 pound asparagus

1/2 cup whipping cream

1/2 cup milk

2 tablespoons butter

3 tablespoons flour

1/2 pound angel hair pasta or capellini

Garlic powder


Grated Parmesan cheese

Place water in large kettle with dash salt and 1 tablespoon olive oil. Bring to boil for cooking pasta later.

Slice upper 2/3 of asparagus stalks into 1/2-inch crosscut pieces, discard remaining tough stems. Heat remaining 1 tablespoon olive oil in skillet and stir-fry asparagus just until tender-crisp and bright green.

In heavy saucepan, heat whipping cream, milk and butter until just beginning to boil. Mix flour with enough water to make thick, free-flowing paste. Whisk into hot mixture gradually. Heat just until thickened, adding a little more milk if too thick.

Cook pasta in boiling salted water about 2 to 3 minutes. Drain well. Combine with asparagus and cream sauce. Season to taste with garlic powder and pepper. Sprinkle generously with Parmesan cheese. Makes 4 to 6 servings.




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